Description
These golden-fried Arancini Italian Rice Balls are crispy on the outside, cheesy on the inside, and irresistible with a side of marinara.
Ingredients
Units
Scale
- 4 cups chilled cooked risotto (see my Creamy Parmesan Risotto recipe)
- 4 ounces fresh mozzarella, cut into small cubes
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1 cup Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish
- Neutral oil for deep frying
- Optional: Marinara sauce and fresh basil, for serving
Instructions
- Prepare the dredge setup. In one shallow bowl, mix the flour with the salt. In another, beat the eggs. In a third bowl, combine Panko breadcrumbs with the Parmesan cheese.
- Scoop about 1/4 cup of risotto into your hand. Wet your hands to prevent sticking. Flatten it slightly.
- Place a cube of mozzarella in the center and wrap the risotto around the cheese to form a ball.
- Dredge each ball in flour, then dip into the beaten eggs, and finally roll in the breadcrumb-Parmesan mixture, until fully coated.
- Repeat with the remaining risotto while you heat the oil to 350°F (175°C).
- Carefully lower the arancini into the hot oil. Fry in batches, turning with two spoons to ensure even browning.
- Once golden and crisp, remove with a slotted spoon and place on paper towels to drain. Immediately sprinkle with salt.
- Serve warm with marinara sauce, extra grated Parmesan, and fresh basil.
- ENJOY!
Notes
- Use leftover chilled risotto. If using freshly made risotto, place in the fridge to chill.
- Wet your hands slightly to prevent the rice from sticking when forming the balls.
- Cut mozzarella into small cubes (about 1/2 inch) for even melting and easy shaping.
- Press the risotto firmly around the cheese to prevent leaks while frying.
- Heat oil to 350°F (175°C) and maintain temperature between batches.
- If the oil is too hot, the cheese will not melt.
- Fry in small batches to avoid overcrowding and temperature drops.
- Arancini are done when golden brown and crispy all over (about 3–4 minutes per batch).
- Salt immediately after frying.
- Serve with warm marinara, extra Parmesan, and fresh basil for garnish.
- Makes 16 arancini, serving 6 to 8 people.
- Bread the arancini and refrigerate up to a day before frying.
- Customize the filling by adding meats, sauce, vegetables, or other cheeses to suit your taste.
- Can be frozen before frying for future use—just fry or bake from frozen.
- To reheat leftovers, use oven or air fryer, for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: American/Italian